Table 1. Changes of water distribution and myoglobin during multiple freeze-thaw cycles

Freeze-thaw cycles Fat content Immobilized water parameters Absorption spectra of myoglobin
T21 (ms) p21 (%) Wave length corresponding to the highest peak (nm) Metmyoglobin content (%)
C0 F0 58.92±0.54Ab 85.13±0.15Aa 409 25.55±0.37Aa
F50 58.85±0.08Ab 84.56±0.66Aa 409 25.25±0.23Aa
F100 58.83±0.52Ab 85.58±0.28Aa 409 25.80±0.43Aa
F150 59.73±0.11Ab 85.81±0.18Aa 409 26.15±1.13Aa
C1 F0 65.05±0.21Aa 84.26±0.42Aa 408 27.05±0.04Aab
F50 64.02±0.16Ba 85.00±0.02Aa 408 33.90±0.65Bc
F100 62.98±0.06Ca 85.26±0.30Aa 407, 408 35.09±0.66BCbc
F150 62.03±0.08Da 85.52±0.67Aab 407 37.02±0.51Cc
C2 F0 62.60±0.71Aa 83.31±0.11Bab 406 28.34±0.07Abc
F50 62.07±1.03Aa 83.97±0.12ABab 405, 406 32.88±0.28Bbc
F100 61.88±0.30Aa 84.17±0.21Ab 405 36.85±0.12Ccd
F150 60.38±0.71Aab 84.16±0.25Abc 405 37.62±0.28Cc
C3 F0 54.85±0.92Ac 82.06±0.55Abc 405, 406 29.97±0.30Acd
F50 54.09±0.20ABc 82.51±0.64Abc 405, 406 36.34±0.30Bd
F100 53.00±0.02ABc 83.02±0.06Ac 405 37.49±0.21Bd
F150 52.59±0.42Bc 83.69±0.13Ac 405 37.57±0.39Bc
C4 F0 52.35±0.78Ac 81.22±0.48Bc 405 30.95±0.89Ade
F50 50.09±0.29Ad 82.34±0.63ABbc 405 32.32±1.40ABbc
F100 46.89±0.93Bd 82.90±0.20ABc 404, 405 33.01±1.29ABb
F150 45.46±0.60Bd 83.45±0.47Acd 404 35.61±0.48Bbc
C5 F0 47.30±0.13Ad 80.32±0.93Ac 404 32.03±0.68Ae
F50 45.87±0.90ABe 80.89±0.15Acd 403, 404 31.31±0.14ABb
F100 43.44±0.50BCe 81.75±0.11Ad 403, 404 33.53±0.36BCb
F150 42.23±0.95Ce 82.22±0.33Ad 402, 403 34.55±0.35Cb
C6 F0 45.65±0.78Ad 78.27±0.41Bd 402 32.40±0.46Ae
F50 43.49±0.57Bf 79.16±0.41ABd 401 34.17±0.10Bcd
F100 42.87±0.16Be 78.82±0.08ABe 399, 400 34.10±0.17Bb
F150 41.87±0.01Be 79.82±0.24Ae 399 34.48±0.39Bb
Means within pork back fat content with different superscript letters are significantly different (p<0.05).
Means within with freeze-thaw cycles different superscript letters are significantly different (p<0.05).
C0, fresh surimi before freezing; C1–C6, the number of freeze-thaw cycles; F0, F50, F100, and F150 are surimi of 0 g/kg fat, 50 g/kg fat, 100 g/kg fat and 150 g/kg fat, respectively.